Santa Margarita Ranch - Wine Region of the Day

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The Santa Margarita Ranch AVA is the most southern portion of the original Paso Robles appellation.  The Santa Margarita Ranch started as an agricultural satellite location for the San Luis Obispo de Tolosa Mission, was responsible for producing wheat and wine grapes beginning in 1774.  The mission was then known as Santa Margarita de Cortona Asistencia.  It was later identified as a rancho or land grant.

The area is found between the La Panza and Santa Lucia Mountains in the Santa Margarita Valley with the Salina River running throughout.  The elevations in the appellation range from 900 feet at the riverbank to 1,400 feet at the highest point.  Santa Margarita Ranch receives moderate marine influences with ocean breezes coming through the Cuesta Pass but these are less than the air currents in the Templeton Gap AVA further downstream.  Santa Margarita Ranch averages 29 inches of precipitation per year, more than the majority of the Paso Robles sub-appellations as a result of these breezes and also because of the elevation of the Santa Lucia Mountains.

The majority of vineyards in the environs are found on the valley floor where cooler temperatures tend to pool.  There is a small aquifer in the area that is used for frost protection as well as irrigation.  The soils overlaying this basin consist of alluvial loams and gravels and some clays created from the surrounding Monterey shale, Santa Margarita sandstones and older Cretaceous rocks.  Grapes being produced in the region include: Chardonnay, Malbec, Merlot, Muscat, Petit Verdot, Pinot Noir, Sauvignon Blanc, Syrah and Zinfandel.

2013 Stella Sauvignon Blanc - Wine of the Day

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 2013 Stella Sauvignon Blanc

$28

This voluptuous wine proudly presents itself with a tropical aromatic nose full of passion fruit and crisp green apple. The palate follows the nose offering pineapple-guava over a round mouthfeel with a unique acidity that only stainless steel fermentation and aging can provide. This un-oaked Sauvignon Blanc went through 50% Malolactic fermentation in order to help retain its distinct acid profile.

2014 Essere Franco Sauvignon Blanc - Wine of the Day

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2014 Essere Franco Sauvignon Blanc

$35

The fruit for the 2014 Essere Franco Sauvignon Blanc comes from the Las Cerezas Vineyard in Napa Valley's Yountville viticultural area.  Aged 12 months in 80% new French Oak, this wine maintains a crisp acidic edge with a medium body. With fruit flavors of green apple and passion fruit, and a flowery peach nose, our Sauvignon Blanc is perfect for your afternoon picnic. Best served with grilled fish or white meats especially if prepared with a creamy sauce with spring vegetables.  2014

Santa Maria Valley - Wine Region of the Day

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Photo of Santa Maria Valley by David Toomey for Qorkz.

The Santa Maria Valley of the Central Coast is a natural funnel-shaped valley opening west to the Pacific Ocean. The elevation of the area ranges from approximately 200 feet at the intersection of Highway 101 and Santa Maria River to approximately 3,200 feet at Tepusquet Peak. The grapes that are grown within the area are on the valley floor at an approximate elevation of 300 feet on the slopes and rolling hillsides up to an elevation of 800 feet. The soils within the area range in texture from sandy loam to clay loam and are free from adverse salts.

Since the valley opens to the ocean, there is no opposition to the sea fog that moves in overnight, engulfing lower-lying vineyards, and often lingering into mid-day. This creates a cool growing environment that features a long growing season and very little rainfall, meaning grapes have extensive time to build flavor on the vine. Chardonnay, Pinot Noir, and Sauvignon Blanc make up the majority of the Santa Maria Valley crops.

2014 Agnitio Sauvignon Blanc - Wine of the Day

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2014 Agnitio Sauvignon Blanc

2014 Agnitio Sauvignon Blanc

$30

Grapes from the Oak Knoll, Coombsville and Pope Valley AVA’s were gently whole- cluster pressed for over four hours. Juice was racked off its lies after it had a chance to settle down in a tank for 24 hours at 50°F. It was 70% fermented in barrels with a blend of 8% new French oak (Cigar Light toast barrel). The remaining 30% was fermented in a concrete egg. Both the egg and barrels were aged “sur lies fines” for 6 months with no lees stirring.

Aromas of bright citrus, grapefruit, orange peel and kiwi are expressed on the nose, while hints of anise and limestone suggest an elegant minerality. The palate is driven by its extraordinarily soft, integrated acidity, giving this wine a refined crispness and long lasting finish.

Diamond Mountain District - Wine Region of the Day

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DIAMOND MOUNTAIN DISTRICT 

Photo of the Diamond Mountain District by David Toomey for Qorkz. 

The Diamond Mountain District received its AVA designation in 2001. The region sits on 5,000 acres and is a sub-appellation of the Napa Valley AVA. Located in the Mayacamas Mountains, Diamond Mountain's unique feature is its higher elevation than most of the growing regions in Napa Valley. The higher elevation allows the vines to sit above the fog line and receive a few extended hours of direct sunlight daily. The soil is volcanic, porous, and well draining which forces the vines to struggle and put all of their efforts into the fruit. Given the warm sunny days and cool nightly breezes, the area has a significant diurnal temperature variation. The region is known for Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, Petit Verdot, and Sauvignon Blanc.

2013 Agnitio Sauvignon Blanc - Product Of The Day

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2013 AGNITIO SAUVIGNON BLANC

$ 30.00

VINTAGE

The 2013 growing season was early, even and all-around excellent. A warm, dry spring brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June and early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.

TASTING NOTES

Aromas of bright citrus, grapefruit, orange peel, and kiwi are expressed on the nose while hints of anise and limestone suggest an elegant minerality. The palate is driven by its extraordinary acidity, giving this wine a refined crispness and long lasting finish.

WINEMAKING

Grapes from the Oak Knoll and Coombsville AVA’s were gently whole-cluster pressed for over four hours. Juice was racked off its lies after it had a chance to settle down in a tank for 24 hours at 50°F. It was 100% fermented in barrels with a blend of 8% new French oak (Cigar Light toast barrel), 52% neutral oak and 40% stainless steel. Aged “sur lies fines” for 6 months.

NUMBERS
Alcohol: 13.5%
pH: 3.2
TA: 7.1 g/L
RS: <0.3 g/L Dry

This wine can only be shipped to:
California, Florida, Minnesota

2012 Chateau Lane Sauvignon Blanc - Product Of The Day

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This wine is not available in stores. Only 10 cases remaining. Exclusively available for residents of California, Illinois, Oregon, Tennessee, Texas, or a California based wine locker. 

2012 CHATEAU LANE SAUVIGNON BLANC

$ 28.00

Tasting Notes

This fabulous limited release, single vineyard estate wine is a well-balanced and versatile accompaniment to a wide range of foods. An impressive opener for our many chef catered wine pairings. It presents itself well with fruit and cheeses, seafood, and other light fare for all seasons. Created in the classic Napa style, this crisp refreshing favorite is a relaxing, yet vibrant tropical breeze with hints of citrus and stone fruits. Enjoy!

Blend: 
100% Sauvignon Blanc (20% Barrel fermented and Barrel aged)

Aging: 
8 Months in 100% French Oak, 25% New Barrels

Vineyard:
Las Cerezas;

Appelation: Yountville, Napa Valley

TA: 0.58 ; PH: 3.38 ; Alc: 14.2% ; RS: 0.2g/100ml ; MAL: 0.02g/100ml (dry)

PRODUCTION: 112 CASES

Humanitas Good Earth Sauvignon Blanc - Product Of The Day

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This Sauvignon Blanc opens on the nose with that bright, effervescent nose of white peaches, pears, a little honeydew melon. On the palate, there is a little spritz - by design - to deliver the exceptional acid and flavors. In the mouth, the delightfully crisp acid marries with the white peaches, pears, honeydew, and a little ruby red grapefruit. This wine is so bright, bouncy, and vibrant it craves music -- honestly, grab some classic being music and put your groove on with abandon and let loose!

Winemaker’s Comments:

The ‘Good Earth’ tier celebrates specific vineyards showcasing a distinct style of a particular varietal unique to that vineyard site.  George Shank’s vineyard in Wooden Valley (Napa) has something in the soil that expresses such a beautiful assembly of flavors and textures it is hard describe.  It could be the Entav clone in conjunction with the site – but the resulting white peach nectar, pear juice and red grapefruit is hard to reproduce.  

George Shanks Vineyard is a jewel. It is one of the best expressions of the Sauvignon Blanc grape available in Napa.  Period.

Wine Description:

The Humanitas 2013 ‘George’s Vineyard’ Sauvignon Blanc opens on the nose with that bright, effervescent nose of white peaches, pears, a little honeydew melon.   On the palate, there is a little spritz…by design…to deliver the exceptional acid and flavors.  And in the mouth, that delightfully crisp acid marries with the white peaches, pears, honeydew…and a little ruby red grapefruit to deliver an unparalleled Sauvignon Blanc experience.  Holy Moly this is a good wine…time for a second glass!

As the wine settles on the palate, an almost creamy texture complements the crisp acidity and bright fruit.  It craves fresh oysters (oh wait, that’s me!) or a simple sole sautéed in light olive oil (ok…make it butter!) or some prosciutto wrapped melon.  But a beautiful local Chevre on a tangy sourdough might just be divine.  One way to find out!  And this bright and bouncy vibrant wine just craves music – honestly, grab some classic swing music and put your groove on with abandon and let loose!

Alcohol: 14.9%
Bottling Date: March 12, 2014
Appellation: Napa ‘George’s Vineyard’ Designation
Blend: 100% George’s Vineyard Sauvignon Blanc
Clones: Entav & Clone 1        
Wood: None

LIMITED PRODUCTION - 298 CASES

This wine is exclusively available for residents of Arizona, California, Colorado, Florida, Georgia, Hawaii, Idaho, Illinois, Indiana, Iowa, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nevada, New Hampshire, New York, North Carolina, Ohio, Oregon, Texas, Virginia, Washington, West Virginia, Wisconsin, Wyoming, or those with a California based wine locker. 

Taste With Owner Judd Wallenbrock 

2014 Picayune Sauvignon Blanc - Product Of The Day

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2014 PICAYUNE SAUVIGNON BLANC SONOMA & NAPA

$ 21.00

Tasting Notes

Fresh aromas of lemon, Asian pear and stone fruits.  The palate is bright and lively with lime zest, lemon verbena, and a hint of hay. The wine is balanced with a good acidity and a nice mineral finish. Fresh, delicate, attractive, yet rich at the same time. Drink on its own or pair with seafood, poultry, spicy food and anything that inspires you.

Appellation: 56% Sonoma County  44% Napa County

Fermentation: (70%)stainless steel barrels, and (20%)neutral French oak barrels, (10%)Cement egg

Alcohol: 13.5%

LIMITED PRODUCTION - 480 CASES

Qorkz Kitchen

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Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Rustic Sourdough Stuffing with Green Apples and Sausage

Ingredients 

1 Batard Sourdough
1 Pound Breakfast Sausage
2 Tablespoons Italian Parsley
1 Tablespoon Rosemary
3 Leeks
1 Sweet Onion
2 Tablespoons Sage
3 Ribs Celery
1 Cup Dried Cranberries
1 Cup Chicken Stock
1 Stick Butter
1 Tablespoon Salt
1 Teaspoon Black Pepper
2 Green Apples

Directions 

Preheat the oven to 300 degrees F. Cut the sourdough batard into 1 inch cubes. 

Line a baking sheet with aluminum foil. Add the bread cubes to the pan and bake at 300 degrees F., for 8 - 10 minutes or until the croutons are hard. 

Using an apple corer, core out the middle of the green apples and slice into a rough chop. 

Cut away the rough green tops of the leeks. 

Be sure to wash the dirt out of the different layers of the leeks before you cut them. Slice them into thin ribbons. 

Roughly chop both the sage and the rosemary and set aside.

Cut the Italian parsley into a fine dice and set aside.

Cut the celery ribs into a rough dice and set aside.

Cut the onion into a fine dice and set aside. 

Wine Pairing

This stuffing has the sour flavor from the bread and the bright tartness from the cranberries. Try a wine with a bright crisp flavor to bring your meal together. Try the Petrified Forest Sauvignon Blanc $23. The balanced acidity and melon flavors are sure to please!  

Melt the butter into a deep Dutch oven or skillet. Add the onion, celery, leeks, parsley, sage, rosemary, apples, salt, and pepper to the pot and cook over medium heat for 10-15 minutes. 

Cut away the casings from the sausage links and discard. 

Remove the vegetable mixture from the heat and transfer to a bowl. In the same pot, add the sausage and cook for ten minutes or until cooked all the way through. 

Once the sausage is cooked through, return the vegetable mixture, dried cranberries, croutons, and chicken stock to the pot and stir to combine. 

Preheat the oven to 350 degrees F.  Transfer the stuffing mixture to a 9x12 baking sheet.   

Bake the stuffing for 30 minutes or until the top starts to brown. 

Finish The Dish 

Serve this stuffing alongside your turkey for a nice sour and tart contrast to the bird. Enjoy! 

Qorkz Kitchen

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Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Green Beans and Shallots

Ingredients

2 Pounds of French Cut Green Beans
1 Tablespoon Salt
2 Tablespoons Olive Oil
2 Tablespoons Butter
5 Turns of Black Pepper
2 Shallots Diced

Directions

Wash the green beans and cut away the stems from the end of the beans. 

Peel away the outside of the shallots. Cut the shallots into a fine dice. Cut the shallots lengthwise twice and then crosswise across the ribs. Then cut across the width to create the dice. 

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Wine Pairing

The buttery green beans go great with a wine featuring well balanced acidity and citrus floral notes. The Picayune Sauvignon Blanc pairs beautifully and would be a great addition to any Thanksgiving table $21

Bring a large pot of water to a boil and add the salt. Once the water comes to a boil, reduce the heat to medium add the green beans and cook for 3 minutes. 

Add the butter and olive oil to a deep frying pan over medium high heat. Add the shallots and sauté for five minutes or until the shallots are tender. 

Drain the green beans and add to the shallot mixture. Season with salt and black pepper and cook for about a minute to combine. 

Finish The Dish 

Remove the green beans from the heat and serve immediately. 

Qorkz Kitchen

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Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Creamed Corn Cornbread

Ingredients

2 Cups of Yellow Cornmeal
1 Tablespoon Salt
1 Tablespoon Sugar
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
2 Eggs
1 Cup Creamed Corn
2 Tablespoons Canola Oil

Directions 

Preheat an oven to 430 degrees F., and insert a cast iron skillet to warm up. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
 

Combine the buttermilk, eggs, and creamed corn in the work bowl of a stand mixer. Using the whisk attachment, whisk to combine. 

With the stand mixer on low, pour the dry ingredients into the work bowl containing the wet ingredients. Mix to combine. 

Looking For A Wine To Pair With Cornbread?

Try Humanitas Sauvignon Blanc. $30. The salty sweet flavor of the cornbread pairs perfectly with the floral and citrus notes of this Sauvignon Blanc.  The best part? With all the proceeds of this wine going to charity, it makes it easy to open that second bottle. 

Remove the hot cast iron skillet from the oven with your best oven mitts, it will be extremely hot. pour the canola oil the pan making sure it coats the entire inside of the pan. 

Pour the batter into the cast iron skillet and return to the oven. Bake the cornbread for 25 minutes or until a toothpick comes away clean. 

Finish The Dish 

Remove the cornbread from the dish and pair with whipped butter, honey, and cranberry sauce. 

Qorkz Kitchen

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Xiao Long Bao - Pork And Shrimp Soup Dumplings 

Welcome to Qorkz Kitchen! This week we are making one of our favorites of all time, soup dumplings! It might be our proximity to Chinatown in San Francisco that gives these meat and soup filled dumplings their cult like following, but people around here will go far out of their way to find the best ones. While there are many types of Shanghai dumplings, our favorites are Xiao Long Bao which are filled with pork, shrimp, and a smokey pork and chicken soup. We tried our hand at the recipe created by Steamy Kitchen and we found it to be a huge success! 

Looking For A Wine To Have While Cooking?

Try Humanitas Sauvignon Blanc. It's delicious, it pairs great with Xiao Long Bao, and the proceeds go to charity, making it okay to open that second bottle. $30 on Qorkz.com 

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Ingredients

Soup

2 Quarts of Water

2 Pounds Chicken Wings

1.5 Pounds of Smoked Virginia Country Ham Bone In

10 oz of Salt Pork

1 Inch Piece of Ginger, Sliced Into 4-5 Ginger "Coins"

2 Green Onions, Cut Into 3" Pieces

2 Garlic Cloves, Smashed With Side of Your Knife

2 Teaspoons of Chinese Rice Wine

1 Tablespoon Powdered Agar Agar

Dough 

400 Grams of All-Purpose Flour

3/4 Cups Boiling Hot Water

1/4 Cup Cold Water
 

Filling 

1 lb Ground Pork

1/4 lb Shrimp, Shelled, Deveined and Minced Finely

3 Stalks Green Onion, Finely Minced

2 Teaspoons Sugar

2 Tablespoons Soy Sauce

1 Teaspoon Kosher Salt

1/4 Teaspoon White Pepper

1/2 Teaspoon Grated Fresh Ginger

1 Teaspoon Chinese Rice Wine

1/4 Teaspoon Sesame Oil

Soup Broth Gelatin 

Fair warning in advance, it takes awhile to make this broth. You have to steep the ingredients and then let the gelatin set up for at least 5 hours after adding the Agar powder. I made this the day before I made the soup dumplings and I had a well steeped and firm gelatin. 

Start by cutting your chives in half, smashing your garlic cloves, and cutting your 1 inch piece of ginger into medallions. Add them along with your water to a deep stock pot. Then cut the salt pork and smoked Virginia ham away from the bone. Add the chicken necks, wings, salt pork and Virginia ham to the broth.  

Bring the stock to a boil on high heat. Once the stock starts to boil, turn the heat to medium and a gentle simmer. If any foam rises to the surface, be sure to scoop that out and discard. 

Simmer the stock for 1 and a half to 2 hours or until the remaining meat falls off the ham bone. 

Remove the solids from the broth and discard. Strain the broth through a fine strainer and return the stock to the pot. 

Return the stock to the heat and bring back to a boil. Once boiling, turn the heat off and stir in the 1 tablespoon of powdered Agar Agar and whisk for two minutes. 

Once the stock has come to room temperature, pour the stock into a 9x11 baking dish. Place the stock into the fridge to cool for at least 5 hours. (I let mine sit overnight).

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When you're ready to make your dumplings remove the jello tray from the fridge and cut it into small cubes in preparation for adding to the dumplings. 

Filling 

To make the filling you first need to devein your shrimp. If you have never done this before, it can look intimidating but can be done in a few short steps. Peel the shell off the back of the shrimp and remove the legs. Then cut down the back of the shrimp and remove the shrimps digestive tract and then rinse. That's it! 

Next cut the shrimp into a fine dice and place into the work bowl of a stand mixer with the paddle attachment. 

Next, cut your scallions into a fine dice 

Remove the outer-skin of the ginger. Using a grater or microplane, grate the ginger and set aside. 

Combine the shrimp, pork, scallions, ginger, sugar, salt, rice wine, sesame oil, and soy sauce to the work bowl of a stand mixer with the paddle attachment. 

Mix the ingredients together in the stand mixer until blended, usually about 30 seconds on medium. Next, add about half of your broth jello cubes to the mix and blend for another 30 seconds. Refrigerate until you are ready to use. 

Looking For A Wine With Dinner? 

Try the Chateau Lane Sauvignon Blanc. Crisp and refreshing with a hint of citrus, it is a terrific pairing for the hot soup dumplings. $28 on Qorkz.com 

Make The Dough 

This dough is made of just hot water and and flour with a touch of cold water added at the end. I made this in a food processor with the dough blade but it could easily be made in a stand mixer. Place the 400 grams by weight of all-purpose flour in a work bowl and turn on the food processor. Pour the hot water into the bowl in a slow and steady stream. 

Once you have added the hot water and the dough becomes crumbly, add the cold water in a slow and steady stream.  Process for another 20 seconds or until the dough comes away from the sides of the bowl. 

Remove the dough and form it into a ball. Place the dough in a ziplock bag and set aside to hydrate for at least 30 minutes. Since the dough is hot, the the bag will fill with steam. 

After 30 minutes, take the dough out of the bag and place it on a floured surface. Cut the dough into quarters. Working with one quarter at a time, roll the dough into a log about 1 1/2 inches in diameter. Using a knife or pastry scraper, cut the dough into 1 inch sections. Using a dowel or small rolling pin, roll the each section flat. 

Using a a pastry cutter, cut 3 inch circles out of the dough. Repeat until all the dough is rolled out and cut. 

Assemble The Dumplings

We like our dumplings with extra soup, so we place a jello cube of broth in the bottom of the dumpling underneath the filling. You don't have to do this step however. Using a spoon, place one ounce of filling inside of the dough circle on top of the jello cube. Place the filled dough in your hand and begin to pleat the outside. Make small folds all the way around to seal the dumplings. This does not need to look perfect for the home cook, but it does need a proper seal or the soup will evaporate during the cooking process. 

Cook The Dumplings

For this you will need a bamboo steamer. If you don't have one, you should be able to find one at your local cooking store. I found them for sale cheaply at the Wok Shop in Chinatown. You can also find them on Amazon here. 

Use Napa Cabbage to line the bottom of your steamer basket, then set the steamer over a pot of boiling water. Let the steam pass through the steamer for for 15 minutes before adding the dumplings. 

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Add the dumplings one at a time over the both layers of your bamboo steamer. Be careful not to overcrowd the steamer and be sure to double check the seals on the dumplings so the soup does not evaporate. 

Steam the dumplings with the lid on the steamer for 12 minutes. The steam will melt the jello cubes into soup during the cooking process. After 12 minutes take the dumplings off the heat and eat immediately. 

Dipping Sauce

What good is a dumpling without a dipping sauce? Mix together 1 tablespoon of sambal (hot chili & garlic sauce), 1/4 cup black vinegar, 1/4 cup soy sauce, 1 teaspoon sesame oil, and a 2-inch piece of fresh ginger cut in a fine dice.

Finish The Dish

Either serve the dumplings inside the steamer basket or plate with the sauce to serve. These are best when enjoyed immediately out of the steamer and piping hot. 

Looking for more wine pairings? Sparkling White, Fume Blanc, Riesling, and Grüner Veltliner all pair well with Xiao Long Bao. 

Product Of The Day

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This fabulous limited release, single vineyard estate wine is a well-balanced and versatile accompaniment to a wide range of foods. An impressive opener for our many chef catered wine pairings. It presents itself well with fruit and cheeses, seafood, and other light fare for all seasons. Created in the classic Napa style, this crisp refreshing favorite is a relaxing, yet vibrant tropical breeze with hints of citrus and stone fruits. Enjoy!

Blend: 
100% Sauvignon Blanc (20% Barrel fermented and Barrel aged)

Aging: 
8 Months in 100% French Oak, 25% New Barrels

Vineyard:
Las Cerezas;

Appelation: Yountville, Napa Valley

TA: 0.58 ; PH: 3.38 ; Alc: 14.2% ; RS: 0.2g/100ml ; MAL: 0.02g/100ml (dry)

PRODUCTION: 112 CASES